GRILLED TURKEY SALAD WITH DIJON MUSTARD DRESSING
Yield: 4
Ethnicity: American
Meal Type: Salad, Lunch
Occasion: Memorial Day, Fourth of July
Preparation Method: Grill
Product Type: Turkey Tenderloins, Turkey Cutlets/Steaks

Introduction:
1 Pound TURKEY BREAST TENDERLOINS or CUTLETS, grilled
12 to 16 cherry tomatoes, cut in half
12 to 16 small mushrooms, cut in half
1 small red onion, peeled, thinly sliced, separated into rings
1 medium sweet red pepper, cored, seeded and cut into long thin strips
1/2 cup parsley, coarsely chopped
1/3 to 1/2 cup Dijon mustard dressing, commercial or homemade*
4 cups torn mixed salad greens, chilled and divided
coarsely ground black pepper

Directions:

1. With a sharp knife, cut grilled turkey across the grain into 1-1/2 " x 1/4" strips.
   
   
2. In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper strips and parsely.
   
   
3. Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly.
   
   
4. Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner plates.
   
   
5. Spoon turkey mixture onto lettuce-lined plates, dividing evenly.
   
   
6. Sprinkle each salad lightly with coarsely ground black pepper.

Homemade Dijon Dressing
1/3 cup white wine vinegar
1-1/2 teaspoon prepared Dijon-style mustard
1/2 teaspoon garlic juice or 1 garlic clove, peeled and minced
1/2 teaspoon sugar
Salt and pepper to taste
2/3 cup salad oil

1. Whisk the first 5 indredients listed above in a small bowl.
   
   
2. Gradually whisk oil into mixture until thickened and thoroughly blended.
   
   
3. Store covered in an airtight container in the refridgerator for up to 1 month.